Fish and Vegetable Pie

January 5, 2015 - Recipes
Fish and Vegetable Pie

Image of Fish and Vegetable Pie

Whether you’re on LighterLife Lite, Fast or Management, this simple recipe makes the perfect mid-week supper or hearty lunch. Low in fat and calories and guaranteed to tickle your tastebuds. Enjoy!

Serves 4
275 kcal per serving
51g protein, 11g carbs, 3g fat

160g (5oz) broccoli, cut into florets
160g (5oz) leeks, sliced
1 small swede, peeled and cubed
2 portions boned, skinless white fish fillets such as cod, haddock or monkfish
150g (50z) low-fat, unsweetened, plain yoghurt
1 tbsp chopped fresh dill
Freshly ground black pepper
175g (6oz) spring cabbage or greens, shredded.

Preheat the oven to 200c, gas mark 6. Steam the broccoli and leeks in a steamer or a colander suspended over a pan of simmering water, covered with a lid, until just tender.

Meanwhile, cook the swede in a saucepan of boiling water for 10-15 minutes, until tender. Drain well and mash with a potato masher.

Steam, poach or microwave the fish until it’s cooked through and opaque. Set aside for a few minutes and, when it’s cool enough to handle, flake it with a fork into large pieces.

Gently mix the steamed leeks and broccoli florets with the fish and yoghurt and spoon the mixture into an overproof dish. Sprinkle with dill. Cover the mixture with a layer of mashed swede and grind some black pepper over the top.

Bake in the over for 10-15 minutes. Serve immediately with steamed spring cabbage or greens.